Famous Chicken Francaise

Famous Chicken Francaise

326
Paula Tomlinson 0

"Chicken with lemon juice, egg, butter and garlic. C'est magnifique!"

Ingredients 45 m {{adjustedServings}} servings 269 cals

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Nutrition

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  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
  2. Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
  3. In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.
Tips & Tricks
Garlic-Lemon Double Stuffed Chicken

See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce

Lemon Chicken Piccata

See how to make a classic chicken dish with a tart lemon-butter sauce.

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Reviews 326

  1. 434 Ratings

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LINDA MCLEAN
9/11/2003

This was good, however, my family liked my own recipe better. I do the opposite; I dredge chicken in flour first and then the egg and fry until golden. I also make a lemon sauce by melting one stick of butter in a sauce pan adding chicken (depending on how much chicken I have) and the juice of several lemons (to taste) Once it comes to a boil I stir in a water/cornstarch mixture to thicken. I then pour sauce over chicken and bake for about 40 mins. at 350.

Traveling_Is_Love
10/23/2007

I think this recipe has tremendous potential, but will need some tweaking. My coating stayed on PERFECTLY!... I dipped in flour first, then egg (and left it to marinade for about 20 mins), then flour again, then egg and then finally coated in flour and tossed in the pan. I heated the pan first, then the butter, then put the chicken in and it browned quickly. I also pounded it pretty thin. The coating was perfectly crisp and it even stayed pretty decent with the broth, but next time I think I will keep the broth separate and instead pour everything over linguini.

CAFEHEAVEN
1/24/2003

I'm going to give this recipe a second try. On my first attempt I should have realized not to follow the instructions so closely and use a little more common sense, because when I poured the chicken stock/lemon juice mixture over the sauted chicked breasts and simmered it caused the coating to undo itself from the chicken. It would have been better to have kept the chicken separate and prepare the chicken stock/lemon juice mixture separately and pour over the chicken at the last minute. Also I found thickening the stock/juice slightly with a flour and water mixture improved it (clings to the chicken better) and also I added a little bit of lemon zest to both the egg batter and the stock/juice. The presentation of my first attempt was not attractive, but the taste was superb so I'll have to thank Paula for this recipe. My second attempt will most definitely be c'est magnifique! ____________________________________ Joe Marx